PRODUCER: Sookoo Coffee

STATION: Dambi Uddo

REGION: Shakiso, Guji

PROCESS: Natural

VARIETIES: Gibirinna 74110 & Serto 74112

ALTITUDE: 2000 - 2150 MASL

NOTES: Peach, Vanilla, Floral 

Another Stunner from Shakiso! When we had the chance to secure this natural from Sookoo Coffee, we couldn't resist. Shoondhisa shines with both clarity and complexity. In the cup we're tasting gentle stone fruit acidity and vanilla sweetness, complimented by black tea florals. 


The Dambi Uddo drying station, high up in the hills of Shakiso, Guji, buys cherry from roughly 100 small-holder farmers. While the norm in Latin America is for farmers to own many hectares with thousands of coffee trees, in Ethiopia, most growers are small landholders often harvesting coffee in their gardens, alongside crops for personal/family consumption. The average farm size is 2.5 hectares. While this is actually larger than the average farm size in Colombia, planting is much less dense and nearly all of the production happens within a fully or semi-forested system. This means that there is much lower yield per tree and many fewer trees per hectare. All of the cherry that is delivered to Dambi Uddo is fully organic. The cherry is separated by sub-kebele upon delivery. This lot is from the Shoondhisa sub-kebele within the Suke Quto kebele.

Sookoo Coffee is perhaps the most foundational relationship of Osito's in Ethiopia, which, generally, is one of our greatest countries of focus. We have been working with Sookoo's founder, Ture Waji, since our earliest days of sourcing in Ethiopia. Ture and his brother, Assefa, founded the company (legally, Dambi Uddo Agro Industry) in late 2018/early 2019. In that same harvest, Osito delivered to Dambi Uddo their very first registered purchase contract. Sookoo Coffee is located in Odo Shakiso within the Oromia Region and Guji Zone. Each lot is named for the kebele from which the cherry comes (e.g. Shoondhisa or Bookkisa). Most of the cherry being delivered are one of two varieties; Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease (CBD {no, not THAT CBD...}). Now, they are some of the most propagated varieties in Ethiopia.

The cherries are all dried at a centralised location on raised beds at an elevation of 2173 MASL for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying. The net results of all the effort are some of the most vibrant and pristinely clean coffees we buy. Unlike many naturals, they present with high florality and acid with very little booziness. They are often described as "Ethiopia first, natural processing second."

To get the best from your coffee please take a look at our brew guides HERE


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